Cinnamond Rolls

Dough                                                                                          Filling
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla
pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
 Icing
1/2 (8 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
DIRECTIONS:
 Dissolve yeast in ¼ cup of warm water; in one bowl mix together Butter, milk, egg. In another bowl mix together all dry ingredients.  Add the yeast mixture and mix or knead well, add milk mixture mix or knead well.( I use my stand mixer with the bread hook attachment.)
Cover with a towel and let rise in a warm spot without any drafts,( I use my oven warmed to 175 degrees F, then turned off) Let rise till doubled, a hour or so
After dough has risen, turn out onto a lightly floured surface and roll into a 17×10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9×13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F
Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk. Remove rolls from oven and top with frosting.
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